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Taggiasca Pitted Olives in Oil

Punta Crena
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These olives are packed in their own oil, and you won’t believe how useful and versatile they are in salads, on top of grilled or baked fish, or all on their own. Practically, they are jarred already pitted and ready to use! I know these are going to be popular and production is limited...the large Ruffino family eats so many that there aren't many left for the United States.

Dixon Brooke

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Jane Augustine's Pick

There are no condiments in my kitchen that I go through more quickly than a jar of Paolo's pitted olives in extra virgin oil. I put them on rice, pasta, eggs, goat cheese…they are a touch salty, meaty, plump, and earthy, enhancing the complexity of any dish they decorate. The first jar feels like a special treat, but by the second or third you realize they're a pantry staple.



Technical Information
Wine Type: grocery
Country: Italy
Region: Liguria
Producer: Punta Crena

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About The Region

Liguria

map of Liguria

A long, crescent-shaped sliver of mountainous coastline ranging from the French border in the west to that of Tuscany in the east, Liguria is a region of unrivaled Mediterranean charm. This applies not only to its colorful seaside villages and carefree, welcoming people, but also to the wines it produces—crisp whites and light reds designed to be quaffed with locally caught seafood.

Viticulture has thrived along these coastal hillsides since Etruscan times. Ancient stone terraces line the steep slopes all along the Riviera, many abandoned while others still host olive trees, lemon trees, and of course, the vine. What Liguria lacks in acreage, it makes up for in diversity and originality: home to numerous indigenous grape varieties, it produces wines of infectious local character.

The hallmarks of Ligurian wines are fragrant aromatics and lively freshness. Whites from grapes like Vermentino and Pigato capture the pervasive flavors of wild herbs and citrus with a sea-breeze salinity, while the rare reds from Rossese, among others, have a brightness of flavor that allows them to complement dishes from the sea or land—served with a slight chill, of course.

While Kermit’s history in the region is relatively recent, Liguria has rapidly become one of his favorite places to visit. It’s hard to blame him—enjoying a crisp, perfumed white with a platter of fried sea critters on the Mediterranean is definitely not the worst part of the job.

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Where the newsletter started

Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch

Read the whole story

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